But when Ashley Pitcher walked into the lab to start cooking, the junior admits she didn’t know what to think.
"It’s definitely not what I expected," the hospitality and event management major said. "I actually was lost the first day I got here; I did not know what we were going to be doing, because there are so many types of kitchens, there’s a bar, there’s a hibachi-style kitchen when you first get in, and then the Tuscan-style kitchen on the side."
Add in a top of the line barbeque out in front of the Lab’s storefront on Lakewood Ranch's Main Street, and you have a veritable chef’s paradise.
Mark Schreiner's University Beat report on the HospitaBull event.
It's a four-course meal fit for a king - or at least a dedicated foodie - and it's the work of USF Sarasota-Manatee students.
Start with hors d'oeuvres like passed wild mushroom topped with fontina cheese and pulled lamb bruschetta... move on to a salad of four different greens from Bay Area farms... then "turf and turf," a pairing of Cornish game hen and seared beef tenderloin, alongside a heirloom tomato stack and parsnip puree... and wrap it up all up with "Sweet Endings," a trip of pear cobbler, chocolate fudge brownie over mint syrup, and Madagascar vanilla bean ice cream.